Chicken Stanley Recipe
Ingredients
| Chicken | 1 | |
| Onions | 3 Large | |
| 3 tabs. double cream | ||
| Butter | 1/4 Pound | |
| White wine | 2 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Slice onions into a deep casserole large enough to take the bird.
Dot with butter.
Put a large piece of butter inside the chicken and brush outside with a little melted butter.
Put the bird on top of the onions, cover, and cook in a moderate oven for about 1 1/2-2 hours.
Turn the bird occasionally during cooking and baste well with the onion flavoured butter.
The glass of wine, salt and pepper, should be added after about 20 minutes cooking time.
Remove lid about 15 minutes before serving to allow the bird to brown.
Strain the onion (a slotted spoon is useful for this) and put it into a little dish to be served separately.
Reduce the cooking liquor to about 1/2 pint, add the cream, and pour this sauce over the chicken or serve separately.
The addition of a small teaspoonful of curry powder to the sauce is liked by some people.
Dot with butter.
Put a large piece of butter inside the chicken and brush outside with a little melted butter.
Put the bird on top of the onions, cover, and cook in a moderate oven for about 1 1/2-2 hours.
Turn the bird occasionally during cooking and baste well with the onion flavoured butter.
The glass of wine, salt and pepper, should be added after about 20 minutes cooking time.
Remove lid about 15 minutes before serving to allow the bird to brown.
Strain the onion (a slotted spoon is useful for this) and put it into a little dish to be served separately.
Reduce the cooking liquor to about 1/2 pint, add the cream, and pour this sauce over the chicken or serve separately.
The addition of a small teaspoonful of curry powder to the sauce is liked by some people.
Chef
